Cajun Salmon

with Coconut Rice, Peas and Beans 

When my sister came back from uni for December, I realised the whole menu for the month needed a fair bit of rejigging because, well, she's become pescetarian (much to the horror of my grandmother)... Which meant that I could either cook all the meals that had chicken or red meat twice, making a vegetarian version- or I could just shove anything with meat into the first two weeks of the Christmas season, and save the fish and veggie meals for when she came home.  

For me, the second option seemed easier, and I preferred the idea of us all eating the same thing... 

Hence this old favourite turned up: spiced Cajun salmon with coconut rice, black beans and peas. 

We've had it before, months ago now, and did it with basmati instead of whole grain rice, oddly resulting in a grey-tinged rice because of the coconut and black beans. So I think it's safe to say I'd definitely use whole grain, which contains not only double the fibre of white rice, but has a lovely texture and slight nutty flavour. Don't fret, either, that it will take too long waiting for the rice; the whole meal only takes as long as the rice does to cook, so if you get it on first, you're guaranteed a delicious meal on the table in the next 20-25 minutes. 

And what could be better than lightly spiced fish, drizzled with honey for a lovely glaze, grilled to perfection, and served with steaming rice and a wedge of lime to squeeze over? 

Give it a go and you won't regret it, I promise :) 

Cajun Salmon 

with Coconut Rice, Peas and Beans

Serves: 4

25 minutes

Ingredients:

• 400ml can of light coconut milk 
• 200ml vegetable stock
• 200g Brown Basmati & Wild Rice (or whole grain/ brown rice) 
• 400g can black beans (drained and rinsed)
• 2 tbsp fresh thyme (chopped)
• 50g frozen peas 
• 4 fresh, sustainably caught salmon fillets 
• 2-3 tsp cajun seasoning
• 1 tbsp essential Waitrose Squeezy Honey
• 1 Lime (in wedges)

Method:

1. Preheat the oven to 200°C, gas mark 6, fan 180°C
2. Pour the coconut milk and stock into a large pan and bring to the boil, add the rice, beans and thyme, cover and simmer for 20 minutes until tender, adding the peas for the last 5 minutes.
3. Meanwhile, place the salmon on a lightly greased baking tray, sprinkle with the cajun seasoning and drizzle over the honey. Bake for 10 minutes until just cooked throughout. 
4. In the last 5 minutes for the fish, trim two handfuls of tenderstem broccoli, asparagus or other seasonal vegetables and cook in a small pan of boiling water for 3-4 minutes. Drain in a colander and let steam dry, before squeezing over a bit of like juice 
5. Serve with the rice, beans and peas, with the vegetables alongside and a wedge of lime too. 

Recipe from Waitrose.com